Name: Detox Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons Filippo Berio extra virgin olive oil, plus more for serving; 1 fennel bulb, trimmed and diced (fronds reserved); ½ cup diced onion; 1 tablespoon minced fresh garlic; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon red pepper flakes; 1 tablespoon minced fresh oregano (or 2 teaspoons dried)*; 2 cans diced tomatoes (28 ounces each); 6 cups low-sodium vegetable or chicken broth; 1 bag chopped Tuscan kale (10-ounces)**; 1 can chickpeas (15.5 ounces), rinsed and drained; 2 tablespoons Filippo Berio balsamic vinegar

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When a reset is in order—this Detox Soup is just what you need! This healthy and wholesome recipe is simple in nature yet flavorful, satisfying and good for your body, and best of all, it helps you reset and get your body back on track and feeling better.

Overhead image of a brothy tomato Detox Soup in white bowls set on a table with a striped napkin

So, what makes a detox soup?

Essentially a detox soup is a simple, wholesome soup that is easy to digest, hydrating, full of fiber (which helps you feel full), and is free of any foods that may cause inflammation (gluten, dairy, soy, corn, nightshades.)

This detox soup is made with low-sodium broth, canned tomatoes, onion, fennel, fresh oregano, chickpeas and kale.

Aside from all the veggies, a little bit of fat is needed in order for the body to absorb as much of the nutrients from the soup as possible (aka fat-soluble vitamins). And since this soup is all about nourishing the body and keeping the process of digestion simple, I use Filippo Berio Extra Virgin Olive Oil for cooking the onions and fennel, and for finishing the soup right before serving. It’s heart-healthy, flavorful, and one of the best ingredients you can put in your body!

Overhead image of a brothy tomato-based detox soup served in white bowls with a hand dipping a spoon in one bowl

This soup is:

Gluten-free
Dairy-free
Vegetarian
Vegan
Soy-free
Corn-free
Nut-free
Nightshade-free

What does a detox soup do?

Hydrates the body
Reduces inflammation
Reduces bloating
Breaks down toxins
Boosts metabolism
Kills the “bad” bacteria in the gut and boosts the “good”
Helps you feel full

Of course it depends on the type of detox soup and the individual, but in general, these are the benefits of a detox soup.

How to make a detox soup

Cook onions, fennel and aromatics in olive oil until softened.
Add tomatoes and broth, bring to a simmer and cook for 10 minutes.
Add kale and simmer 10 minutes.
Add chickpeas and vinegar and cook until kale has softened.
Drizzle servings with Filippo Berio Extra Virgin Olive Oil and enjoy!

Overhead image of detox soup ingredients laid out on a gray table

image of onions and spices in a Dutch oven on the stove

image of onions and herbs in a Dutch oven on the stove

Vegetarian detox soup

This detox soup relies on chickpeas to be the main source of protein, keeping it completely plant-based. It isn’t overly high in protein, but it is high in fiber, which does a wonderful job of making you feel full. However, if you’d like to boost the protein content, you can add cooked and shredded chicken. I would add it towards the end of cooking and cook it just until it’s heated through.

Side angle of detox soup in white bowls with a bottle of olive oil laying off to the side

More meals to keep you on track…

Overhead image of a brothy tomato Detox Soup in white bowls set on a table with a striped napkin. Olive oil bottle off to the side.

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Detox Soup!

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Detox Soup

★★★★★ 5 from 4 reviews

Author: Lauren
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 15 cups 1x
Category: Lunch/Dinner
Method: Stove-top
Cuisine: American

Scale

Ingredients

2 tablespoons Filippo Berio extra virgin olive oil, plus more for serving
1 fennel bulb, trimmed and diced (fronds reserved)
½ cup diced onion
1 tablespoon minced fresh garlic
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 tablespoon minced fresh oregano (or 2 teaspoons dried)*
2 cans diced tomatoes (28 ounces each)
6 cups low-sodium vegetable or chicken broth
1 bag chopped Tuscan kale (10-ounces)**
1 can chickpeas (15.5 ounces), rinsed and drained
2 tablespoons Filippo Berio balsamic vinegar

Instructions

Heat oil in a large pot or Dutch oven over medium-low.

Add fennel, onion, garlic, salt, black pepper, and red pepper flakes, and cook until softened, about 5 minutes.

Stir in oregano and cook 30 seconds. Stir in tomatoes and broth, bring soup to a boil then reduce to a simmer and cook for 10 minutes.

Stir in kale, simmer 10 minutes.

Stir in chickpeas and vinegar and simmer 5 minutes.

Drizzle servings with olive oil and top with chopped fennel fronds (optional).

Notes

* Don’t have oregano? Rosemary or thyme will also work.

** Can’t find Tuscan kale? It’s often labeled Dinosaur or Lacinato kale as well. However, regular curly-leaf kale will work just fine!

Serve over rice for a heartier stew-like dish.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in a saucepan over medium-low heat or individual servings in the microwave for 2 minutes on high.

Keywords: Detox Soup, vegetarian detox soup, detox soup with kale, detox soup with beans

This post was sponsored by Filippo Berio, as always the thoughts, opinions, recipes, photos, and content are all my own.

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